Easy Mediterranean Fish Stew

I made this a couple weeks ago and it was deeeelish. I didn't use the anchovy fillets, but I put them in the recipe just in case you're feeling adventurous. :) I also used regular russet potatoes and they worked fine, and I just used dried thyme b/c I don't have fresh thyme growing in the garden. And I used mahi mahi for the fish. Yum!!

Easy Mediterranean Fish Stew

4 large garlic cloves, minced
Salt
4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed (optional)
2 Tbsp extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
1 (28-ounce) can diced tomatoes, with juice
1 pound small red potatoes, scrubbed and quartered or sliced
1 bay leaf
couple sprigs of fresh thyme
crushed red pepper flakes to taste (optional)
splash of lemon juice
1 quart water
Ground black pepper, to taste
1 to 1 1/2 pounds firm white-fleshed fish (tilapia, cod, halibut)
2-4 tablespoons minced fresh flat parsley

Heat the olive oil in a large, heavy soup pot or dutch oven over medium heat. If using anchovy, mash the garlic, 14/ teaspoon salt and anchovies together with mortar and pestle. Add the onion, celery, carrot and 1/2 teaspoon salt. Cook, stirring, until the onion is tender. Add the garlic (or garlic-anchovy paste, if using). Cook, stirring, until the mixture is very fragrant, about 1 minute. Add the tomatoes (with juice). Cook, stirring often, until the tomatoes have cooked down a bit and the mixture is aromatic, about 10 to 15 minutes. Add the potatoes, salt to taste, bay leaf, thyme, red pepper flakes, lemon juice and water and bring to a simmer. Reduce the heat to low, cover partially and simmer for 30 minutes. Taste, adjust salt and add black pepper to taste.
Season the fish with salt and black pepper, and stir into the soup. The soup should not be boiling. Simmer for 5 to 10 minutes (depending on the type and thickness of the fish) or just until it flakes easily when poked. Remove from the heat, remove the bay leaf, stir in the parsley, taste once more, adjust the seasonings and serve.

Serves 4-6

From the Denver Post and they got it from "The Very Best of Recipes for Health" by Martha Rose Shulman